Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle. [electronic resource]
Producer: 19980424Description: 499-504 p. digitalISSN:- 0007-1668
- Animals
- Chickens
- Cooking
- Dietary Fats, Unsaturated -- administration & dosage
- Dietary Supplements
- Food Handling -- standards
- Lipid Peroxidation -- drug effects
- Meat -- analysis
- Muscle, Skeletal -- drug effects
- Oxidation-Reduction
- Plant Oils -- administration & dosage
- Sunflower Oil
- Thiobarbituric Acid Reactive Substances -- analysis
- Vitamin E -- administration & dosage
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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